Here’s a succulent dish: Biryani!
Five layers of vegetable and rice pulao filling a casserole dish to the top. On the side, raita, a seasoned yogurt with diced tomato and shaved cucumber.
I prepared the vegetables and rice separately, for the vegetables chopping eight cups of colorful peppers, broccoli, peas, carrots, and green beans into one-inch bits.
I sizzled two medium onions in oil, added two cups of paneer, and into the molten fry poured a bunch of spices I don’t normally use: garam masala, ground coriander, cumin, cayenne pepper. Such flavor!
For the rice I scorched more spices—cardamom, peppercorns, cinnamon, and cumin seeds—then poured in the water and basmati, cooking it as usual.
With these I built the casserole, two thick layers of vegetable between three layers of rice.
In my quest to conquer nine new meals this year, I served up biryani.
Or should I say, biriyummy! Very biriyummy!